Meat Free Monday Vegetable Tart

Summer Vegetable Tart

Comfort food needn’t be unhealthy food, as brother-and-sister team of Callie Maritz and Mari-Louis Guy share in these recipes, extracted from Cakebread, Pudding & Pie

SERVES 4 to 6

Ingredients

CRUST*

  • 280g wholewheat flour
  • 125ml vegetable oil
  • 80ml hot water
  • 40g pecorino cheese, grated
FILLING
  • 2–3 yellow patty pans
  • 1 medium baby marrow
  • 2 medium green patty pans or eggplants
  • 1 small red onion
  • 500g tomatoes (we prefer heirlooms, but Roma or cocktail will also do)
  • 1 red pepper
  • 8–10 cloves garlic, roasted
  • 45ml olive oil
  • Salt and pepper to taste
  • 1 handful basil
  • 45ml chopped fresh thyme
  • 40g pecan nuts, chopped
  • 40g grated or shaved pecorino cheese
In a mixing bowl, combine the flour, oil and water. Press this mixture onto the base of a greased 23cm pan. Top with the pecorino. Preheat the oven to 200°C. Slice all the vegetables and layer over the prepared crust, drizzling each layer with olive oil, and adding seasoning and herbs. Sprinkle the pecan nuts and cheese on top. Bake for 45 minutes or until roasted.*Tip: If you are in a rush, you can use 400g ready-made all-butter puff pastry, but this may up the fat and sodium content in the dish.

 

Cakebread, Pudding & Pie by Callie Maritz and Mari-Louis Guy (Random House Struik – Struik Lifestyle) Available now at all good bookstores.